Grandma Betty’s Chicken and Dumplings

This is a recipe that pretty much everyone in my family loves. I’ve changed it a bit, but only to give it more flavor, nothing drastic at all!

-Stewing chicken (any size you want. For the party I actually had two, and slow cooked one.)
-Enough chicken stock to cover the chicken (you can use water, chicken stock just obviously gives it more flavor)
-1 large (20-something oz) of condensed chicken noodle soup
-1 large onion
-two cloves of garlic, peeled,
-salt and pepper to taste
-2 cups of flour
-2 large eggs

So in a LARGE pot, put the chicken in, and pour in enough chicken stock to cover the chicken. Then drain the chicken noodle soup, and just add the liquid, save the noodles (you can pour in a little bit of water, and its like noodle soup, not a lot of broth, lots of noodles!), cut the onion in half and drop it in the broth, along with the garlic. Bring to a boil, then turn down the heat and let it simmer, until the chicken is done. I usually go by the neck bone, when its pertruding out, its done. But it’ll be at least an hour, if not more.
Once the chicken is done, remove it from the broth, and skim anything unwanted from the broth. Let the chicken cool, enough where you can shred it.

To make the dumplings:
Use 1 cup of the flour, and one egg. Slowly temper the eggs with one cup of the broth. Mix until combined and then scrape out onto a floured surface. Roll the dough out until it is approximately 1/4 in. thick. Cut into any desired shape and drop into the broth. Repeat one more time, or more if you want more dumplings. Once you’re done, drop in the chicken. Let it simmer for about a half hour, or until the broth has thickened.

It’s effin’ delicious. Sadly I don’t have any pictures, but the next time I make it, I’ll be sure to post it.

I’m pretty sure out of all the things I made for the party, this was the most popular. Everyone loved it, and it was all gone! No leftovers!



  1. yo what is yo myspace page?

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